roasted Brussels Sprouts and bacon
I confidently declare that I love Brussels sprouts. I do. Roasted, steamed, in a cream sauce. I like them every way, despite so many declaring the opposite.
If you are on the anti-Brussels sprouts side, might I suggest bacon? Bacon makes these vegetables impossible to resist. Roasted Brussels sprouts and bacon make a magical combination.
This side dish takes only a few minutes to prepare. The magic is done by your oven.
And the result is the most insanely delicious vegetable ever. And the easiest, most perfect dish to serve for company, too.
tips on roasting Brussels Sprouts
I roast vegetables frequently, and apparently roasting bacon in the oven is the hot thing right now (see what I did there? “Hot”?).
Here’s the thing. I like my bacon crispy, but I also like my vegetables firm and not mushy.
So how can I bake bacon and vegetables together so the bacon gets crispy but the veggies stay firm?
Brussels sprouts to the rescue. This hardy vegetable takes a long time to roast, so the bacon can take its time. If you like your sprouts less firm, cut them in half.
Here, I keep all but the large ones whole to cook more slowly. I also use thick-cut bacon here, which takes longer to crisp.
I made these as simple as possible by adding only a bit of olive oil (you can skip the olive oil and just spray some olive oil spray on the parchment paper, too) and a sprinkle of salt and pepper.
The bacon adds the rest of the flavor. But if you’re feeling more adventurous, sprinkle some red pepper flakes on the Brussels sprouts. Or lemon peel and lemon juice. Or fresh herbs on the whole lot. Next time, that’s my plan.
more easy side dish ideas
- instant pot mac and cheese
- Parmesan zucchini chips
- pesto and mozzarella pull-apart bread
- roasted sugar snap peas
how to make roasted Brussels Sprouts with bacon
To make roasted Brussels Sprouts with bacon, first wash and trim a pound of Brussels Sprouts.
As I said, I left most of them whole because I like them on the firm side. Toss with just a bit (about a tablespoon or less) or olive oil and a good pinch of coarse salt (I use kosher salt) and pepper.
Spread on a rimmed baking tray lined with parchment paper. The rimmed part is important to catch any bacon grease from spilling into your oven.
Place four pieces of bacon on top and you’re ready to roast! Roast at 425 for 20 to 25 minutes or until the bacon is crispy and the sprouts are tender.
Oh my gosh, so so so so good!!
- 1 pound Brussels Sprouts, washed and trim
- 1 tablespoon olive oil or olive oil cooking spray
- coarse Kosher salt
- 4 slices thick cut bacon
- Preheat oven to 425 degrees F.
- Prepare the Brussels Sprouts. Cut larger sprouts in half, but keep the rest whole. Place in a bowl and toss with up to a tablespoon olive oil, OR, spray lightly with olive oil, and a sprinkle of salt and pepper.
- Place the Brussels sprouts on a rimmed baking tray lined with parchment paper. Place four slices of bacon to cover the vegetables.
- Bake for 20 to 25 minutes or until vegetables are tender and bacon is crispy.
Amount Per Serving: Calories: 159Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 12mgSodium: 305mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 7g